Cider-Poached Shrimp with Jezebel Apple Salsa

Photo: Hector Sanchez

Ready to move beyond the classic shrimp cocktail? We thought so! Hard cider (fermented apple juice) infuses the shrimp with a faint hint of sweetness and subtle fruitiness. Cook shrimp up to 1 day ahead, then stir together a quick and colorful salsa just before serving.

Yield: Makes 6 servings
Recipe from Southern Living

More From Southern Living

Recipe Time

Hands On: 15 Minutes
Total: 1 Hour, 45 Minutes


  • 2 pounds peeled, large raw shrimp with tails
  • 3 1/2 cups hard cider
  • 2 teaspoons table salt
  • 6 cups ice cubes
  • Jezebel Apple Salsa


  1. Devein shrimp. Bring cider and salt to a boil in a Dutch oven over medium-high heat. Add shrimp; remove from heat. Cover and let stand 5 minutes or until shrimp turn pink. Stir in ice; let stand 5 minutes. Remove shrimp; chill 1 to 24 hours. Serve with salsa.
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